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This dish is inspired in a Japanese dish called “Gomoku Gohan (5 Ingredient Rice)”. The original recipe uses soy sauce, sake and sugar. In this dish I am using sesame oil and kombu instead. It is very important to use kombu and burdock root: these two ingredients bring “umami” to the dish. You can find burdock root at your local Asian store. Make sure to keep it in a container with water in the fridge. That way, it will last for a long time. Burdock is widely used in the macrobiotic diet.

I served it with Japanese Style Napa Cabbage and Cucumber Salad.

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Just thinly slice some English cucumber and sprinkle with sea salt. Let rest for about 10 minutes and squeeze well. Thinly slice some Napa cabbage, mix it in a bowl with the cucumber. Dress with sea salt, apple cider vinegar, sesame oil. Sprinkle with sesame seeds.

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